Yotam Ottolenghi's Greek lamb shanks with rice and lemon.
Yotam Ottolenghi’s beautiful salads (clockwise from top left): root vegetables with mango and curried yoghurt; hispi cabbage and kalette slaw; beetroot, plum and Dolcelatte salad; Moroccan carrot salad with orange and pistachio.
NYT Cooking: The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The%...
Pomegranate roasted lamb - did it with a boneless leg of lamb instead cooked for about min/lb. Cooked down the drippings and sauce at the end for a thick, sweet sauce to put on top of the lamb with pomegranate seeds.
Yotam Ottolenghi’s celeriac rösti with caper and celery salsa.